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Old 01-30-2014, 01:40 AM   #11
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Was just listening to Jamil talk about weizens being reyeasted with lager strain because they can be powdery and help with haze.

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Old 01-31-2014, 01:52 AM   #12
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Originally Posted by GuldTuborg View Post
Even during bottle conditioning and storage conditions only?

For any breweries that do this, is the primary yeast filtered first? If so, how is the cloudy "yeast in suspension" attribute effected? That can't all be protein haze, can it? If not, there would still be a healthy mixture of the primary and lager yeasts in the bottle, no? And if the primary yeast "stales" quickly, as you're suggesting, wouldn't its presence here after not being filtered out also give the same flavors (if at reduced levels)?

I'm just trying to understand this. I can't say I've heard of such practice being widespread, nor of this particular "staling" of weizen strains.
I'm curious as well. I've heard of weizen yeasts staling... I guess it's common knowledge. But how do they filter without loosing the traditional hazy look?
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Old 01-31-2014, 03:45 AM   #13
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Here's some info I found from Eric Warner's "German Wheat Beer". On page 80: "Top fermenting yeast also tend to autolyze quicker than bottom fermenting yeast, and so affects the flavor stability of Weissbiers that are distributed over a large area or stored for long periods of time." There are a few pages regarding bottling weissbiers, but the gist of it is that filtering and conditioning with lager yeast aids in stability and clarity. The clarity doesn't really match with the modern perception of weissbier, but cloudy beer wasn't always a positive attribute of weissbiers. I couldn't find any good info on bottling in "Brewing with Wheat". I'll see if I can find a modern journal article or conference paper that mentions this and report back.

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